Recipe By:
Hakubaku

Serves 4 adults

Introduction

Method

STEP ONE:UDON NOODLESCook noodles according to packet instructions.Drain, then refresh under cold running water.Drain well, then set aside.

STEP TWO:CHILLI-CHICKENHeat half the oil in a wok.Add the chicken (in small batches) and stir-fry until cooked through.Return chicken to the wok along with the garlic, capsicum, carrot,jam, sauce and stock and stir-fry until sauce slightly thickens (about 2 minutes).Remove from wok and set aside.Clean wok.

STEP THREE:STIR-FRYHeat the remaining oil in the cleaned wok.Add the buk choy, spinach, onion and chestnuts and stir-fry until buk choy wilts.Add udon noodles and toss gently to heat through.Remove from heat.

STEP FOUR:SERVINGDivide stir-fry mixture between 4 serving plates.Top each plate with chilli-chicken.Garnish with a sprinkling of toasted sesame seedsServe hot.

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